Packed with pantry staples, this meal can be tossed together any night of the week and is just as delicious when it’s reheated.
Ingredients
- 1 tbsp canola oil
- 1 cup diced onion
- 2 zucchini
- 1 (15 oz) canned chickpeas
- 2 tsp garlic powder
- ½ tsp black pepper
- 1 (14.75 oz) can cream style corn
- 1 (13.6 oz) can light coconut milk
- ¼ cup peanut butter
Steps
- Heat the oil in a large pot over medium-high heat and add the onion. Cook onion until soft, about 2 min. While onion cooks, slice the zucchini into ½-inch rounds. Rinse and drain the chickpeas. Add zucchini, chickpeas, and garlic powder to the pot. Season with salt (in moderation) and pepper. Cook for an additional 2 min.
- Add the remaining ingredients and stir well to mix. Bring to a boil and reduce to a simmer, stirring occasionally for 8–10 min. Serve by itself or over rice.
Tags
- 15 min
- S7 2017
Nutrition information
- Calories 402kcal 20%
- Fat 21.1g 33%
- Saturated fat 8.3g 41%
- Carbs 45.9g 15%
- Sodium 708mg 30%
- 9.9g sugar
- 8.7g fiber
- 13.6g protein
- 0mg cholesterol
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